Matcha cake bread roll, tea-scented clouds wrapped in soft sweetness, dense tea aroma blooms on the tip of the tongue.

150 grams of high-gluten flour, 6 grams of matcha powder, 10 grams of milk powder, sift them, 25 grams of white sugar, 1 gram of salt, 2 grams of dry yeast, put them together first and mix evenly.

Put 75g of milk, 25g of light cream, and 20g of butter into the mixing bowl.

Knead until a thick film forms; no glove film is needed.

Take out the dough and knead it into a round shape.

Cover with plastic wrap and let ferment at room temperature until it doubles in size.

5 eggs, separate the egg whites and yolks in advance and set aside. Mix 50 grams of corn oil and 50 grams of milk with a whisk until fully emulsified.

50 grams of low-gluten flour and 6 grams of matcha powder, sift in and make a 'z' shape, then mix evenly.

Add 5 egg yolks in two batches and mix well.

Stir until the batter is smooth and even.

5 egg whites, 4 grams of lemon juice or an equal amount of white vinegar, first beat them evenly for a while.

50 grams of white sugar, added in two portions, beaten at low speed until it forms large flexible peaks when the beater is lifted.

Take 1/3 of the egg white meringue and fold it into the egg yolk batter until well combined.

Take another 1/3 of the meringue and fold it into the egg yolk batter until well combined.

Then pour it all back into the meringue.

Use a spatula to fold in a 'J' shape until the color is uniform and the batter is smooth.

Pour from a height into a 28-inch baking pan, which has been lined with an oiled cloth or parchment paper in advance.

Shake the baking pan back and forth, left and right, to level the batter, then tap it a few times to release large air bubbles.

Preheat the oven to 160 degrees, and bake for about 30 minutes.

After taking it out of the oven, cover it with a layer of parchment paper, let it cool slightly, and then tear off the parchment paper.

Make a 45° angled cut at the closing end and trim the edges a bit; this will make the closing end smoother.

Wash 200 grams of red bean paste and spread it evenly on top.

Roll it up and set it aside for later use.

Take out the fermented dough and flatten it to release the air.

Divide evenly into 8 parts.

For each dough portion, roll it into a ball, cover with plastic wrap, and let it rest for 10 minutes.

Take a piece of dough and roll it out into the shape of a cow's tongue.

Then roll it up and slowly shape it into a length of about 20 centimeters.

Place the breadsticks with the joint facing up, arranged neatly and evenly, and place the cake roll with the seam facing up on top.

Seal the bread strips one by one, flip them over with the seam side down, and place them on the baking tray.

Set the oven to 35°C and take it out after it has fermented to 1.5 times its original size.

Brush a layer of beaten egg or milk on the surface to prevent it from getting too dark while baking.

Preheat the oven to 175 degrees, bake for about 25 minutes, it will be colored enough in about 10 minutes, cover with foil in time.

Remove and let cool slightly, then cut into pieces and store in a sealed container.

Matcha cake bread roll, completed O(∩_∩)O

The tender green crust of the bread, just like the first sprouting buds of spring, stirs the heart with its fresh color.

After biting into it, the cake roll is as soft as a cloud, with the rich aroma of matcha spreading everywhere.

The slight bitterness and lingering sweetness of matcha perfectly balance the sweetness, and every sip can quietly ease your stress.

The simplicity of the bread and the smoothness of the cake blend in the mouth.